It happens every fall: beautiful pumpkins carved and going to waste. It’s super great to celebrate tradition, but afterwards it’s even better to cook down that pumpkin into super yummy pumpkin purée! Then it can be used in recipes like this one, where the spices perfectly complement the earthiness of pumpkin.
This cake recipe was originally posted on my blog in 2012 after a friend had sent me home from a baby shower with several open jars of baby food. I had to figure out what to do with a bunch of fruit and vegetable purée, so I designed this moist and delicious spice cake that is pretty much as flexible as you are!
Vegan spice cake with brown sugar icing
Makes 1 (9″ round) cake
For the cake:
1/2 cup vegetable shortening
1 cup golden cane sugar
1 Tablespoon rum
1 Tablespoon ground flaxseed
1/4 cup water
1 cup fruit puree (such as applesauce or babyfood)
1 1/2 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
For the icing:
1/3 cup vegetable shortening or vegan margarine
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1 cup powdered sugar
1 teaspoon almond milk
Preheat oven to 350°F. Lightly oil the bottom of a 9″ round cake pan or springform pan and dust with flour to prevent sticking.
In the large mixer bowl, beat together shortening, sugar and rum. In a small bowl, mix together the flaxseed and water with a whisk until starting to look a little thick. Add to sugar mixture and beat for 2-3 minutes, or until the mixture starts to look a little fluffy. Beat in fruit purée, and then add dry ingredients and beat just until all the flour is mixed in. Turn into your prepared pan and bake 35-40 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
Let cake cool 10 minutes before removing from the pan, and then let cool completely.
To make the icing, beat together all ingredients until smooth and fluffy. Spread over the cake and serve.
For me, applesauce and pumpkin are always coming out my ears in the Fall! What fruit or vegetable purée do you always find yourself with too much of?